This is the original post, published July 2011. Link to indexed and formatted recipe here: horiatiki salad
The ingredients are the star in this salad! Use ripe tomatoes and fresh cucumbers. Use a decent feta that you buy in a block, not the pre-crumbled stuff from a plastic package. Make your own dressing from olive oil and red wine vinegar in a 3:1 ratio. Use fresh oregano, and if you like the zing, perhaps a squeeze of fresh lemon juice, and you’ll never go back to bottled dressing again.
- 2-3 ripe red tomatoes, cut into chunks
- 1 medium cucumber, peeled or unpeeled as you prefer
- 1 green pepper or perhaps a banana pepper, in slices or chunks
- 1/2 red onion, in thin slices
- a handful of Kalamata olives – pitted, if you have unwary eaters
- a small block feta cheese, crumbled or chunked
- fresh oregano
- 2 Tbsp olive oil
- 2 tsp vinegar
- 1/4 tsp salt (optional)
Cut the vegetables; nothing should be bigger than bite-sized. If the onion is a bit too sharp, you can soak the slices in ice-water for up to an hour, to remove some of the heat (or just use less).
Strip oregano leaves from the stems, and run a knife through them to chop them a bit smaller, and to release their flavors (you’ll smell this – mmm, fresh!). Put the leaves in a bowl, and add salt if using, and then the olive oil and vinegar. Whisk well to combine (nothing fancy here, a fork works) then add all the chopped vegetables and olives. Toss lightly.
Top with crumbled feta cheese and serve at room temperature or slightly chilled. Add a squeeze of fresh lemon if you’d like a bit more zip.